The Head Gardemanger is responsible for the preparation, supervision, and quality control of all cold dishes, ensuring adherence to established culinary standards and food safety policies. They oversee daily operations in the cold kitchen, including ordering supplies, managing inventory, and maintaining hygienic practices in line with HACCP and company guidelines. This role includes training and leading the cold kitchen team, ensuring efficient, cost-conscious food production, and proper use and maintenance of equipment. The Head Gardemanger also monitors staff working hours, completes administrative duties, and ensures environmental and safety standards are met, reporting any technical issues promptly.
Qualifications
- Bachelor's degree in culinary arts or equivalent formal culinary training.
- Food handler certification and knowledge of HACCP standards.
- Minimum 5 years of experience as a Gardemanger Chef or in a similar role.
- Previous experience in high-volume environments such as cruise ships, luxury hotels, or resorts.
- Strong knife skills and mastery of Garde Manger techniques.
- Proficiency in vegetable carving and decorative presentation preferred.
- Proven ability to lead and manage a kitchen team.
- Excellent communication, teamwork, and organizational skills.
- Ability to work under pressure while maintaining hygiene and quality standards.
- Fluency in English required; additional languages are a plus.
